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| 双蛋白干酪风味物质研究 | |
| 引用本文： | 李丽,岳喜庆,张莉,张健,杨贞耐.双蛋白干酪风味物质研究[J].中国酿造,2011(1). |
| 作者姓名： | 李丽 岳喜庆 张莉 张健 杨贞耐 |
| 作者单位： | 1. 沈阳农业大学,食品学院,辽宁沈阳110866;中国农业科技东北创新中心,农产品加工研究中心,吉林长春130033 2. 沈阳农业大学,食品学院,辽宁沈阳110866 3. 中国农业科技东北创新中心,农产品加工研究中心,吉林长春130033 |
| 基金项目： | 国家高技术研究发展计划项目(863计划)(2006AA10Z306); 吉林省科技发展计划项目(20080228); 现代农业产业技术体系建设专项资金资助(nycytx-0502) |
| 摘 要： | 在牛乳中添加10%豆乳,按照Cheddar干酪加工方法生产双蛋白干酪,以纯牛奶生产的干酪作为对照,利用气质联用分析成熟后的两种干酪的风味物质,并对两种干酪的基础理化成分进行了分析。结果表明:对照组干酪检测出8种风味物质,双蛋白干酪检测出12种风味物质,比对照组干酪多检测出1-己醇、5-羟基-2,7-甲基-4-辛酮、2-戊烷基呋喃、壬醛等四种风味物质,在一定程度上丰富了干酪的风味。基础理化成分结果显示,双蛋白干酪较对照组干酪蛋白质含量高,脂肪含量相对低,并且双蛋白干酪中16种氨基酸含量均比对照组高。 |
| 关 键 词： | 双蛋白干酪 气质联用 风味成分 |
Analysis of flavor components in double-protein cheese made by milk and soymilks |
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| LI Li,YUE Xiqing,ZHANG Li,ZHANG Jian,YANG Zhennai.Analysis of flavor components in double-protein cheese made by milk and soymilks[J].China Brewing,2011(1). | |
| Authors: | LI Li YUE Xiqing ZHANG Li ZHANG Jian YANG Zhennai |
| Affiliation: | LI Li1,2,YUE Xiqing1,ZHANG Li2,ZHANG Jian2,YANG Zhennai2*(1.College of Food Science,Shenyang Agriculture University,Shenyang 110866,China,2.Center of Agro-food Technology,Northeast Agricultural Research Center of China,Changchun 130033,China) |
| Abstract: | Double-protein cheese was made by cow milk contain 10% soymilk and the control without soymilk,respectively.The flavor components and physical and chemical composition of the two types of cheese were analyzed by GC-MS.The results showed that 12 cheese flavor compounds in double-protein cheese and 8 cheese flavor compounds in the control samples were detected,respectively.1-hexanol,4-octanone,5-hydroxy-2,7-ethane,2-pentyl furan and nonylaldehyde were not in the control samples.Moreover,the double-protein che... |
| Keywords: | double-protein cheese GC-MS flavor components |
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